Creamy Shrimp Salad and Feta With Yogurt Dressing
This is the perfect low-carb salad. This is the ideal salad for a quick and easy lunch idea. The creamy Greek yogurt dressing adds the best flavor to this salad.
Why You Will Love Creamy Shrimp Salad and Feta With Yogurt Dressing
Packed with nutrients. This salad is made with shrimp, a good source of vitamin B and copper.
Great for Meal Prep. Prepping salad like this can help with weight management and save time and money. Another benefit of meal prep is that it can help one avoid impulsive food choices.
Quick and Easy. This meal comes together in just 30 minutes, making an easy-to-make meal. It is the ideal meal for a busy week’s lunch.
Ingredients Needed For Creamy Shrimp Salad and Feta With Yogurt Dressing
- Shrimp are an excellent protein source and are packed with nutrients.
- Seasoning: I used Salt, black pepper, Italian seasoning, garlic powder, chili powder, and smoked paprika.
- Avocado oil is used to make the salad dressing and cook the shrimp. You can substitute it with olive oil.
- Cherry tomatoes are a good source of vitamin C.
- Bell pepper is rich in antioxidants.
- Cucumber is an excellent source of fiber.
- Feta cheese contains probiotics that can help aid in digestion.
- Plain yogurt is a good source of protein.
- Lemon juice contains vitamin C, which helps boost the immune system. You can substitute it with apple cider vinegar.
- Olives are a good source of antioxidants.
- Avocado is high in fiber and contains vitamins such as C and K.
- Romaine lettuce is a good source of vitamins.
- Banana pepper rings can help improve digestive health.
How To Make Creamy Shrimp Salad and Feta With Yogurt Dressing
Wash and cut the lettuce, bell peppers, cucumber, and cherry tomatoes.
Season the shrimp with smoked paprika, chili powder, salt, garlic powder, and black pepper—heat olive or avocado oil in a nonstick pan over medium heat. Add the shrimp to the pan and cook for 10-12 minutes or until cooked.
Make the dressing in four mason jars at the bottom of each jar, and add the vegetables and shrimp at the top. When ready to eat, transfer the mixture to a bowl, stir, and enjoy. It can be stored in the fridge for up to five days.
Please have a look at the Recipe section below for a detailed recipe.
Commonly Asked Questions
Can this salad be eaten cold or hot? This salad can be eaten cold because the dressing is made with yogurt.
Can I substitute shrimp for another protein source? You can use chicken breasts, chicken thighs, or chickpeas.
How long will this salad stay fresh in the refrigerator? It will last 4 to 5 days in the fridge.
Other Meal Prep Salad You Will Love
Tuna Cucumber Salad with Creamy Yogurt Dressing
Ground Turkey and Rice with Chipotle Dressing
Creamy shrimp Salad and Feta With Yogurt Dressing
Ingredients
- 1.5 LBs Shrimp
- 1 ½ cups Cherry tomatoes
- 2 Medium cucumbers
- 2 bell peppers
- ½ cup plain Greek yogurt
- 2 Medium avocados
- ½ cup Lemon juice
- ⅓ cup Avocado oil (sub for olive oil)
- ⅓ cup banana pepper rings
- ½ cup Diced olives
- 4 TBSP feta cheese
- 4 oz Romaine lettuce
- 2 TBSP smoked paprika
- 1 TBSP chili powder
- 2 TBSP Garlic powder
- 1 TBSP salt
- 2 TBSP black pepper
- 2 TBSP Italian seasoning
Instructions
- Wash and cut the lettuce, bell peppers, cucumber, and cherry tomatoes.
- Season the shrimp with 2 tbsp smoked paprika, 1 tbsp chili powder, salt to taste, 1 tbsp garlic powder, and 1 tbsp black pepper. Heat 1-2 tbsp olive or avocado oil in a nonstick pan over medium heat. Transfer the shrimp to the pan and cook for 10-12 minutes or until cooked.
- To make the dressing, in four mason jars, combine two tbsp plain Greek yogurt, one tbsp avocado or olive oil, two tbsp lemon juice, one tbsp Italian seasoning, one tbsp black pepper, salt to taste, and one tbsp garlic powder in each mason jar.
- In each jar, add 1/2 cup diced cucumber, 1/4 cup cherry tomatoes, 1/2 cup chopped bell pepper, 1 tbsp banana pepper rings, 2 tbsp diced olives, 3/4 cup cooked shrimp, half an avocado, 1/2 cup Romaine lettuce, and 1 tbsp feta cheese.
- When ready to eat, transfer the mixture to a bowl, stir, and enjoy. It can be stored in the fridge for up to five days.
I love your receipes so easy thank you!
Thank you so much!
Love the way you’re presenting each step! I haven’t seen that before. Thank you so much. Following you from Paris, France.
Thank you so much!
Does the Avacado stay fresh for the five days?
Yes, it does. However, you can add it when you are ready to eat.
Merci beaucoup Fayette
You are welcome!
I love your recipes they are helping me to eat healthier and to lose weight
I am so Glad. Thank you!
Do your recipes have a calorie count? Is there any way to know how many calories in each serving?
Not yet, but hopefully soon!